Total Eclipse of Idaho® Potato Sun Risotto
- 2 pounds Idaho® potatoes, peeled and cut into 1/4-inch dice
- 6 ounces celery root, peeled and cut into 1/4-inch dice
- 6 tablespoons melted butter
- 6 ounces French green beans (haricot vert), trimmed and cut into 1/4-inch pieces
- 2 cups heavy cream
- 2 tablespoons fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated or finely shredded
- Sun Dried Tomato Oil for garnishing
- Sun Dried Tomato Oil
- 1 cup olive oil blend
- 1/4 cup tomato paste
- 1/2 cup sun dried tomatoes
- 6 cloves garlic
- 1 stem of basil
- Heat oven to 350°F. To par-cook the potatoes, toss them in two-thirds of the melted butter and transfer to a sheet tray. Season with salt and pepper and cook until almost cooked through, but still a little firm, about 20 to 25 minutes. Toss celery root in remaining butter, season, and cook in the same manner as the potatoes, for 15 to 20 minutes.
- Blanch green beans in salted boiling water for 1 to 2 minutes, then shock in ice water. Drain and set aside.
- When ready to finish dish, add potatoes to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme and additional salt and pepper. Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes. Add celery root and green beans, cooking another 1 to 2 minutes. Stir in cheese and adjust seasoning. Serve immediately with a drizzle of Sun-Dried Tomato Oil. (Note: If risotto sits on the stove and gets a little too thick you can add a touch of chicken stock, but if you serve immediately this step should be unnecessary.)
- For oil garnish, add all ingredients to a small sauce pan, whisking continuously over low heat. When the oil starts to bubble, remove from heat and allow oil to sit overnight.
- Strain the next day, discarding solids. Keep refrigerated after straining.